I love cream horns – an old fashioned treat, full of cream and a smattering of jam.
I wanted to recreate these retro treats, making them a little smaller than the original. I filled them with whipped cream and my homemade berry jam.
Using bought puff pastry and some cone shaped molds, it was really easy! While I agree that making your own puff pastry can be time consuming, I would encourage everyone to make their own jam. I made a quick jam in the time it took to shape and bake the horns, 20 minutes or so. That’s fast, and the beautiful mixed berry jam is so worth it!
And because I love the idea of a “cornucopia” – horn of plenty – I made a large puff pastry horn as well, filling it with berries. A pretty centre piece and you can eat the contents.
The recipe below makes 6 small horns.
2 sheets of puff pastry partially thawed
Milk for brushing
Caster sugar for dusting
325 mls pure cream
1 quantity mixed berry jam (see recipe below*)
Raspberries, blueberries and strawberries to serve
Preheat oven to 200 degrees C fanforced. Line a baking tray with baking paper.
Cut the sheets of puff pastry into 2cm wide strips. Spray the molds with non stick spray. Wind the strips of pastry around the mold, starting from the tip. Make sure there is a little overlap with each turn so that the mold is completely covered. It’s really easy to do, especially when the pastry is still cold. Try to get all the joints on the one side, but don’t worry too much, these horns are meant to look little rustic!
Place the horns join side down on the baking sheet. Using a pastry brush, brush with a little milk. Scatter the horns with a little caster sugar. This gives the horns a nice sugary crunch.
Bake for 10- 12 minutes or until the horns are golden brown. Remove from the oven and cool before gently sliding the horns from the molds.
Whip the cream until soft peak stage, but not stiff.
Filling the horns
Spoon or pipe the cream into each horn. Carefully add a teaspoon of berry jam to the cream horn, swirling into the cream or just leaving as is.
Serve with mixed fresh berries and more jam and cream for that extra lusciousness…
*Mixed Berry Jam
250g mixed berries – I used raspberries, blueberries and strawberries
Juice of a lemon
Place the berries in a saucepan and cover with the sugar. Squeeze over the juice of a lemon. Heat slowly, stirring to dissolve the sugar. When all the sugar is dissolved, boil on a moderate heat until setting point is reached. Mush the berries, if still whole, into a jam like consistency. Take off the stove and allow to cool.
If you want to make the Cornucopia, that’s easy too. Make a cone shape, whatever size you like, using cardboard covered with baking paper. Wind strips of Pampas puff pastry around the mold until completely covered.
Bake on a baking sheet for 12-15 minutes in a 200 degree C oven. Cool before removing the mold.
Fill with fruit, flowers or anything else that signifies abundance.